Authentic Thai Green Curry
- Ready In:
- 45mins
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
- 2 tablespoons vegetable oil
- 1 cup diced eggplant
- 1 cup chopped white onion
- 1 cup thinly sliced bell pepper
- 1 cup string bean
- 1 cup sliced carrot
- 1 cup broccoli (added later than other veggies so it dosn't get too soft)
- 1 (8 ounce) can bamboo shoots
- 2 teaspoons minced garlic
- 2 -4 tablespoons thai green curry paste (depending on desired degree of heat)
- 2 tablespoons nam pla (Thai fish sauce)
- 1 (14 ounce) can unsweetened coconut milk
- 1 cup stock (shrimp, fish, veggie, or whatever you prefer)
- 1 1⁄2 lbs shrimp, peeled and deveined
- 1⁄2 cup chopped Thai basil (if unavailable use 1/2 italian basil, 1/2 mint)
- 1⁄4 teaspoon salt
- 8 lime wedges (optional for garnish)
directions
- In a wok or large saute pan, heat the oil over medium-high heat.
- Add the vegetables (minus the broccoli) and cook until softened, 3 to 5 minutes.
- Add the garlic and cook, stirring, until fragrant, about 30 seconds.
- Add the curry paste and fish sauce, and cook, stirring, for 15 seconds.
- Add the coconut milk and stock and bring to a boil.
- Lower the heat and simmer until thickened, about 5 minutes.
- Add the shrimp, broccoli and bamboo shoots, and cook until shrimp is pink and broccoli is cooked to your preference.
- Stir in 1/4 cup of Thai basil and remove from heat.
- Season to taste with salt. Garnish with remaining Thai basil. Serve with rice and lime wedges.
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